Handbook of dough fermentations/ 
edited by Karel Kulp, Klaus Lorenz. 
 - New York:  Marcel Dekker,  2003. 
 - x, 304 p.:  ill.;  24 cm. 
<br/><br/>1.   Grain, Baking, and Sourdough Bread: A Brief Historical<br/>     Panorama                                                      <br/>     Ronald L. Wirtz<br/>2.   Biological Fundamentals of Yeast and Lactobacilli Fermentation<br/>     in Bread Dough                                               <br/>     Peter Stolz<br/>3.   Yeast Fermentations                                          <br/>     Daniel H. Maloney and James J. Foy<br/>4.   Associations and Interactions of Microorganisms in Dough<br/>     Fermentations: Effects on Dough and Bread Characteristics    <br/>     M. Antonia Martinez-Anaya<br/>5.   Baker's Yeast and Sourdough Technologies in the Production of<br/>     U.S. Bread Products                                        <br/>     Karel Kulp<br/>6.   Commercial Starters in the United States                    <br/>     T. Frank Sugihara<br/>7.   Rye Bread: Fermentation Processes and Products in the United<br/>     States                                                     <br/>     Klaus Lorenz<br/>8.   Commercial Starters in France                              <br/>     Bernard Poitrenaud<br/>9.   Commercial Starters in Spain                              <br/>     Cristina M. Rosell and Carmen Benedito<br/>10.  Preferments and Sourdoughs for German Breads             <br/>     Klaus Lorenz and J.-M. Bruemmer<br/>11.  Sourdough Bread in Finland and Eastern Europe             <br/>     Teija-Tuula Valjakka, Kati Katina, and Heikki Kerojoki<br/> 
<br/><br/><label>ISBN: </label>0824742648 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Bread.<br/>Fermentation.
<br/><br/><label>Dewey Class. No.: </label>663.130202  / KUL/H